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Butternut Squash and Ginger Soup

I’m posting this soup today not just because it’s delicious and easy and I want to share it with you, but because I owe my mom the recipe. A few visits ago, she and I made a double batch and we froze it up for her work lunches. She asked me to make more when we were visiting a few weeks ago and I never got around to it. Sorry mom. Here’s the recipe – wish we could whip it up together.

Cutting the peel from the butternut squash is the most challenging part of making this soup. The trick to peeling these big, awkward squashes is to cut the top and bottom ends off, so they sit flat on your cutting board. Then, with a sharp knife, start from the top of the squash and cut the peel off top to bottom along the squash’s contour (watch your fingers!). Then slice the squash in half lengthwise and scoop out the seeds (I find a grapefruit spoon works well for scooping). Once that’s done, the rest is easy.

For so few ingredients, you may be surprised at this soup’s depth of flavor. Fresh ginger adds sweetness and spice, nutmeg exhales a soft creamy scent, and sweet potato feels velvety smooth in your mouth.

5 from 2 votes

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Butternut Squash and Ginger Soup

Prep Time

15mins

Cook Time

10mins

Total Time

25mins

This amount of ginger will add a subtle flavor - feel free to increase it if you really love ginger or want the soup to have a bit more kick.

Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.

Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.

Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.

Serve with a swirl of creme fraiche or sour cream and a sprinkle of pumpkin seeds.

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Comments

Your mother sent me home with a serving of your Butternut, ginger soup and as soon as I tasted it, I knew I had to have the recipe. I made it tonight, and it was easy to make and turned out perfectly. I am in heaven, the ginger flavor is so yummy and the soup is just so creamy and smooth.

Mmm…. I love butternut squash! That super creamy texture and color is just stunning! I can see why your mom wanted the recipe – it sounds out of this world! And great tip on the grapefruit spoon! I’ll have to try that next time!

I am obsessed with everything butternut squash related, especially soups! So naturally I am loving this one! I can see why your mother wanted the recipe, because it looks creamy, dreamy and wonderfully flavorful! I could go for a few big ‘ole bowls of this right about now! Cheers, dear! P.S. Have you tried microwaving the whole squash for a minute before peeling?? It makes it a cinch to get the skin off!! <3

Hi Marissa! We grow butternut squash and they keep on shelves in the basement for about a year. I love squash and sweet potatoes (so long as they do NOT come into contact with marshmallows!). This is perfect as it has become quite chilly/cold here! I’m always happy with a good bowl of soup and some crusty bread!

Hi Dorothy! I’m always learning new things from you – I had no idea they would last that long! Agreed about the marshmallows – no thanks. And I love how you think, crusty bread makes soup that much better.

This is such a lovely soup, made all the more special. I LOVE that you’ve added sweet potato here; that’s one of the best tricks I know for getting a velvety-textured squash soup. And I bet fresh ginger really takes it to the next level!